Photo of Air-fryer oat-crusted veggies by WW

Air-fryer oat-crusted veggies

Points® value
Total Time
1 hr 15 min
15 min
20 min
These air-fried veggies cook up to a light, crispy texture, with some of the onion and pepper rings reaching almost chip–level crunchiness. We love using instant oats as the breading - no need to pulse them in a food processor.


Calorie controlled cooking spray

4 spray(s)

Egg, whole, raw

1 large, raw

Parmesan Cheese

25 g

Dried Mixed Herbs

1 teaspoon(s), Italian


½ teaspoon(s)

Porridge oats

2 serving(s)

Red onion

1 medium, separated into rings

Red pepper

1 medium, sliced into rings


1 medium, cut diagonally into 8 slices

Tomato based pasta sauce

125 g, warmed


  1. In a large bowl, whisk together the egg and 1 tbsp water. In a shallow bowl, stir together the Parmesan, Italian seasoning, salt, and oats. Place the vegetables in the large bowl with the egg mixture; toss well to coat. Remove half of the vegetables from the egg mixture and toss them in the oat mixture, pressing gently to coat.
  2. Preheat an air fryer, if necessary, to 200°C. Mist the air fryer basket with cooking spray. Arrange the oat-coated vegetables in the basket, stacking them to promote as much air flow as possible. Air-fry for 10 mins until the coating is crisp. Repeat the process with the remaining vegetables. Serve with the tomato sauce.


Feel free to play around with other non-starchy vegetables that you like; asparagus spears, aubergine slices, or broccoli florets would work well.